| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Spanish |
Tamara4 |
1 |
servings |
INGREDIENTS
| 8 |
|
Skinless chicken breast fillets; trimmed |
| 1/2 |
c |
Fresh lime juice |
| 2 |
tb |
Loves Pantry Habanero and Red Chilli |
|
|
; Sauce * |
| 6 |
tb |
Soy sauce |
| 2 |
tb |
Vegetable oil |
| 1 |
tb |
Sugar |
| 2 |
tb |
Chopped fresh oregano |
| 1 |
tb |
Chopped fresh rosemary |
| 1 |
tb |
Minced coriander |
| 1 |
tb |
Minced garlic |
| 1 |
|
Spanish; (purple) onion, |
|
|
; finely diced |
INSTRUCTIONS
Combine the lime juice, Habanero sauce, soy, oil, sugar, herbs, garlic and
onion and mix well. Place the chicken in a rectangular glass or ceramic
dish and pour over the mixture. Turn the chicken to make sure each piece is
well covered then cover and refrigerate overnight, turning occasionally.
Heat a grill, grill pan or barbecue then lift the chicken from the marinade
and cook the chicken until just cooked through, turning occasionally, about
10 minutes (depending on method of cooking).
Meanwhile, transfer the remaining marinade to a saucepan and bring to the
boil. Simmer for 3 minutes until reduced slightly and fragrant then add
chopped parsley and set aside.
To serve, arrange the chicken breast and top with a generous spoonful of
the hot chilli sauce.
Converted by MC_Buster.
Per serving: 398 Calories (kcal); 28g Total Fat; (59% calories from fat);
7g Protein; 36g Carbohydrate; 0mg Cholesterol; 6176mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 1/2 Fruit; 5
1/2 Fat; 1 Other Carbohydrates
Converted by MM_Buster v2.0n.
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